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Makes: 10 muffinsPreparation time: 15 minutesCook time: 20 minutesTotal time: 35 minutes
Ingredients
- 1/4 cup Bulk Nutrients Fine Powdered Oats
- 1/2 cup flour
- 3 eggs
- 6 sprigs thyme leaves
- 1 teaspoon cumin powder
- 1 tablespoon soy sauce
- 1/4 cup milk of choice
- Juice of two lemons
- 1 teaspoon baking powder
- 1/2 large sweet potato – grated
- 1 carrot – grated
- 1/3 cup sun-dried tomatoes – chopped
- 1/3 cup corn kernels
- Salt and pepper
- Optional: 1/2 cup grated cheese
Instructions
- Pre-heat oven to 180 degrees celsius.
- Whisk together all wet ingredients, excluding vegetables.
- In a separate bowl combine all dry ingredients.
- Combine all ingredients.
- Evenly divide between 10 cupcake cases.
- Bake for 20 minutes or until centre is cooked through.
- Allow to cool slightly before removing from the cupcake cases to cool completely on a wire rack.
- Best stored in an airtight container in the fridge for up to one week.
